Victor Fiorillo has the scoop on APO Bar + Lounge’s downstairs being converted into a diner with of course, an extensive selection of alcohol. The APO you know today will live on upstairs.

Breaking News: Big Changes at APO [Restaurant Club]
APO Bar + Lounge [Official Site]

“The Ministry of Thrift and Consumption” is ordering APO Bar + Lounge to offer five dollar cocktails for the duration of Restaurant Week.

APO News [Official Site]
APO Bar + Lounge [Official Site]

Sponsored By:
Dine and dance among the world’s finest automobiles. Auto Show Black Tie Tailgate benefits CHOP. Tickets at Blacktietailgate.com.

Sly Fox Pikeland Pils is named one of the best beers in a can in the January issue of Bon Appetit. [Bon Appetit]

Bon Appetit names their ten best restaurant dishes for $10 or less and Paesano’s Arista pork sandwich comes in at number 3. [Bon Appetit]

The USA TODAY comes to Philadelphia looking for cost-conscious eats and shouts out to Sabrina’s, Honey’s Sit n’ Eat, Nam Phuong, Osteria and Chifa. [USA Today]

Tasting Table, an email newsletter in New York, Los Angeles, Chicago and San Francisco salutes Philadelphia’s “cocktail corridor” in its latest national edition. APO Bar and Lounge, Franklin Mortgage & Investment Co., Southwark and Village Whiskey all make the list. Hmm, sounds a lot like a bar crawl we did Labor Day weekend! [Tasting Table]

A.D. Amorosi says Katie Cavuto’s Healthy Bites will be filling out the rest of the Chef’s Market/Capogiro space on South Street as the  next Food Network Star contestant gets her own store. [City Paper]

Chew Man Chu is getting set to open at the base of the Symphony House. Michael Klein has the rundown on “effervescent” chef  Tyson Wong Ophaso. [The Insider]

Masaharu Morimoto is planning a series of yakitori-based quick service restaurants in American airports. Skewers will be the name.

Whipped Bakeshop has opened on Belgrade Street in Fishtown. It’s part workshop and bake shop with coffee and cupcakes. [Meal Ticket]

Tavolo is the second restaurant for Warminster chef Augusto Jalon. This one will be in Huntindon Valley. [Philadelphia Inquirer]

There’s no stopping the Tiffin juggernaut. In addition to the announced Elkins Park )11/2 opening) and Wynnewood (2010)

Pico de Gallo’s Baja Room is open across from the original Pico de Gallo at 15th and South. [Meal Ticket]

Le Bec-Fin has a new pastry chef. Cedric Barberet who worked previously at Las Vegas’ M Resort and was Executive Pastry Chef at Donald Trump’s private club, Mar A Lago in Plam Beach.

Coquette is closed and is facing a sheriff’s sale. Cary Neff says he’s re-conceptualizing and will reopen. [The Insider]

Swan song accolades for ROOT liqueur in the final edition of Gourmet. Nicholas Jarrett of APO Bar+Lounge also gets a shout out. [PDF]

Taste of the Nation takes place Monday at the Loews Hotel starting at 6 pm. Tickets are $75 and 100% of all proceeds go to food related charities to fight childhood hunger.

Sample food from many of Philadelphia’s best restaurants including Blackfish, Chifa, Fork, Kong, Little Fish, Modo Mio, Noble, Osteia, 10 Arts and Vetri.

And it isn’t just about the eats, there are also the drinks. APO Bar + Lounge mixologists as well as visiting bartenders from DC, Boston, New York and New Orleans will be muddling and pouring specialty cocktails.

And it isn’t just about the eats and the drinks. There’s also a silent auction giving guests a chance to bid on restaurant gift certificates, hotels stays and unique culinary experiences.

We heartily recommend this event and are excited to offer a 15% discount to Foobooz readers. Use the code “Foobooz” (note that’s case sensitive) when purchasing online.

Taste of the Nation [Official Site]

Complete list of participating restaurants after the jump.

Read the rest of this entry »

High profile bartenders and their fancy cocktails have mixologists stepping into the limelight.

Raising the bar [Metro Philadelphia]

Felicia D’Ambrosio profiles unique “bar bon vivant” Christian Gaal of  APO Bar + Lounge and Noble: An American Cookery.

Drink Dapper [City Paper]
APO Bar+Lounge [Official Site]
Noble: An American Cookery [Official Site]

Our Sporting Dynasty

It’s a Three-peat for Citizens Bank Park. For the third year in a row the ballpark has been named Most Vegetarian-Friendly by PETA. [PETA]

 Philly is in the Details

the June issue of Details names Xochitl’s torta one of the best five in the nation and crowns APO Bar and Lounge’s Fish House Punch is among the five best punches in the nation. [Details]

Say What?

• The Savoy Deli & Produce Market off of Rittenhouse Square is probably best known for their flowers but they also sell tacos! [Drawing for Food]

Term We Love

• Chifauxtle – Term Fidel Gastro has made up to describe imitation or faux Chipotle restaurants. [Fidel Gastro]

Moyamensing Means Bird Droppings

• GetYourFooDon visits Witch American Bistro and rates it as Good. [The Witch American Bistro]
• Mac & Cheese calls Nicholas “fresh, seasonal, approachable and comforting.” [Mac & Cheese]

Jealousy is a Deadly Sin

• David McDuff dines at Talula’s Table more than anyone we know. [McDuff's Food & Wine Trail]

To Do List

• Sip a “Midtown Village” Manhattan at APO Bar and Lounge. One of 15 Manhattans they’re currently offering. [Philadelphia Inquirer]
• Eat dinner at Apamate. We’ve thoroughly enjoyed the tapas BYOB for brunch but never been there for dinner. Maybe Mac & Cheese’s run down will be the impetus. [Mac & Cheese]
• Enjoy a drink at the Level Bar at Le Meridien when it opens in September. [The Illadelph]

Food & Wine’s new Cocktails 2009 book lists these cocktail bars and lounges as Philadelphia’s best: Tequila’s, Southwark, APO Bar + Lounge and Chick’s Cafe. [Via MenuPages]

Jose Garces is one of “120 Reasons to Love Being Latina” in Latina Magazine. He’s among four “culinary masters” saluted.

Esquire’s Philadelphia based-writer Francine Maroukian won an Ellie at the ASME Awards for her work on The Esquire Almanac of Steak. A hat tip goes out to her, especially since we know she reads Foobooz! She’s also featured this week on Unbreaded.  [ASME]